Concentrates from vegetables, fruits, or berries, and their manufacture



Patented May 3, 1938 CONCENTRATES FROM vnor-z'rsntns. FRUITS, on BERRIES, AND mam mnumcrun David I... Johnson, Glenside, Pa.

No Drawing. Application August 5, 1938, Serial No. 94,414

21 Claims. (01. 99-205) of the solid matter as it is desired to have in the final product. Thus I do not have to subject the i6 insoluble solids to the heat required in concen trating the liquid conveniently and economically.

Accordingly, the properties of the solids that are essential to the characteristic qualities and values of the vegetable or the like are neither lost nor modified, as in ordinary processes. My concentrates can be so prepared as to be stable enough to keep indefinitely without expensive special measures, suchas refrigeration.

This application is a continuation, in part, of

35 my pending .application -Serial"-No. 685,742, filed" August 18, .1933.

superficially regarded, vegetables, fruits, and berries consist of inert matter such as skin, seeds, and core; of meat or pulp, as it is sometimes 3 rather loosely termed; and of liquid juice. Sometimes much of the liquid juice is obviously apparent as liquid in interstices afforded by the natural structure of the vegetable or the like, or of its meat; sometimes most or all of the juice 35 is so held in the physical structure of the meat as to be almost unobserved, or only apparent as a slightly moist condition of the meat;

More essentially, vegetables and the like consist of the following distinct parts: 40 (1) Inert waste materials, comprising skin, seeds, and core or the like, which are hereinafter referred to collectively 'as coarse solids, or as pomace,-though sometimes confusingly refered to in the art as pulp. 45 (2) Insoluble edible solids, which in the natural vegetable or the like are mainly embodied in the meat or flesh, and are hereinafter referred to as insoluble solids, or juice solids, meat soli or plastic constituents.

50 (3) The truly liquid portion, sometimes largely apparent-in the obvious free juice of the natural vegetable or the like, but often mainly held in the physical structure of the meat, as already mentioned.

' .35 Extracted juices of vegetables, fruits, or berries are separable, as described hereinafter, into liquid and plastic fractions, the former consisting sub stantially of the true liquid, and the latter to be essentially characterized as comprising the juice or meat solids. This is why the insoluble solids 5 are sometimes referred to as plastic constituents, as above mentioned.

A variety of methods may be employed for segregating or separatingthe true liquid from other portions of vegetables, fruits, or berries, according to the character of the vegetable or the like and of the concentrated product in view, and according to what solid portion(s) of the vegetable or the like is (are) to be retained in the product. For some products in which liquid and meat but no pomace material are retained, the vegetable or the like may be subjected to a juicing operation or process, whereby the pomace is segregated in a more or less moist state; the physical structure of the meat is broken down, liberating the liquid therefrom; and the insoluble solids are left more or less suspended in the liquid, forming the extracted juice from such operation. How completely the meat thus reappears in the extracted juice will naturally vary according to the particular vegetable, fruit, or berry, as well as according to the type and eiilciency of the juicing operation; and this may be controlled as desired in each case. Even juices that are apparent as such in. the. vegetable or the like,-or can be obtained therefrom without really breaking down the physical structure of the meat,--generally embody a greater or less amount of insoluble solids, suspended in the true liquid.

Of course, the .vegetable, fruit, or berries may 5 undergo any usual preparation or treatment for producing therefrom the type of product sought, so long as the juice is concentrated while separated from the solids.

when extractedin usual ways. as above suggested, the natural juices of vegetables, fruits, and berries comprise a greater or less amount of the true liquid, consisting of water. with various substances dissolved therein, and a greater or less amount of insoluble solid matter, more or less in 4.5 suspension in the liquid. When such juices are allowed to stand, the solid particles tend to settle to the bottom in a layendistinguishable from the supernatant true liquid,which latter for this reason is distinctively referred to in the art as "supernatant liquid, and is so distinguished hereinafter. The color, flavor, and food values of the natural juice are characteristically included in the solids; while the liquid may be almost colorless, or tinted. Vitamins-are usually found in is the liquid as well as in the solids, some being soluble and others insoluble.

I have found that it is the insoluble solids of such juicesthat have been injuriously affected in the production of juice concentrates as heretofore practiced. By separating the supernatant liquid from the solids and concentrating it separately, and afterward recombining it with the solids, I produce a greatly superior concentrate, in which the essential qualities and values of the original juice are so fully retained that by mere addition of water the concentrate can be reverted, virtually, to the original natural juice.

Such a concentrate may be used at soda fountains and the like for dispensing juice beverages, by the addition of water and ice. as well as for flavoring; may be used by ice-cream and pie manufacturers, in lieu of the usual bulky cold pack, as it is known in the trade; and may also be used by juice canners as a convenient and inexpensive means of storing their reserve stock of juice to meet out-of-season orders, or as a soup base, etc. As particularly desirable for the manufacture of such juice concentrates, I may instance the juices of tomatoes, of the citrus fruits, and of strawberries,although the latter have not at present acquired popularity for beverage purp ses. However, the juices of many other vegetables, fruits, and berries may be similarly concentrated and used, when demand war- ,rants, or may find still other uses.

Besides the vegetables, fruits, and berries which yield freely-fluid juices, such as tomatoes and citrus fruits, there are others whose truly liquid content is, perhaps, relatively less, and which yield products of thicker consistency when put through a juicing process. Concentrates from these made according to my process may be found more useful for other purposes than for simple reversion to juice by addition of water: e. g..

they may be used as a spread in lieu of jams or preserves, as well as for' the purposes of cold pack in making ice-cream, and as filling for pies. Particularly desirable for such purposes are concentrates from peaches and kindred fruits, and even from strawberries. The concentrates from some of these may advantageously be made thicker than that of tomtato juice would generally be.

In concentrating juices and the like, as I have already indicated, I separate the juice (wheth'er freely fluid, or thicker) into two portions: one consisting mainly of the insoluble solids, and the other mainly of the supernatant liquid. This separation may be effected directly after extraction of the juice. If desired for any reason, the juice may be moderately heated before separation, or subjected to any treatment that will not injuriously affect any of its components, 'as indicated hereinafter. I treat these components of thejuice differently, so as to produce the desired ultimate concentration, etc., in the most economical way without injuriously affecting any of the. characteristic or desirable qualities or values. The supernatant liquid is treated separately from the solids to concentrate (and stabilize) it, thus avoiding deleterious effects on the solids from the heat used in concentrating the liquid. The'solids mayfbe treated either separately, before remixing with the treated and concentrated liquid, or in intermixture with this liquid, since the heat required to stabilize or pasteurize the solids will not injuriously affect the liquid. Both of these modes of carrying out the process are described hereinafter, and in both,

evaporator.

cl it will be observed, the remixing of solids and liquid is subsequent to the concentration of the liquid. In cases where keeping qualities of the final product are immaterial, pasteurizing or stabilizing treatment of the solids may obviously be dispensed with.

Tomato juice is now believed to have an even greater vitamin contentthan' the juices of the citrus fruits, and affords a good example of the advantages of my invention; so that I shall hereinafter explain the invention in detail with particular reference to tomato juice. However, citrus and other fruit juices can be concentrated in the same way.

Vine-ripened tomatoes are prepared as usual and put throughany commercial juice extractor or juicer, such for example as the rotary type sometimes called a cyclone" or centrifugal machine,which is not, however, to be confused with the centrifugal machine or centrifuge that may be used in separating solid matter from a liquid. The juice thus extracted from the mass of tomato leaves the juicer" free of seeds or other large solid particles, but does contain the characteristic fine fibrous solid matter hereinbefore referred to. In other words,

this extraction of the juice as just described segregates from the rest of the tomato the meat solids that are generally desirable in a tomato juice, along with the true or "supernatant liquid. For my present purpose, the 'de-juiced pomace (or pulp as it is sometimes miscalled) is only a by-product or a waste product, to be discarded or disposed of as found most practicable.

This extracted natural juice may next undergo the separating treatment, as by being put through centrifuges or filters of any well-known or suitable type, which segregate the insoluble solids and the supernatant liquid from one another. With a basket-type centrifugal having an imperforate, solid-walled basket, a centrifugal force about 1500 times gravity gives very good results. The solids should preferably come from the operation as a moist, plastic sludge of about the consistency of commercial tomato paste. If the solids are of thicker consistency than this, enough of the separated liquidof the juice may be re-added to the solids to thin them to this desirable consistency. characteristically, the supernatant liquid contains vitamins B and C, which are water-soluble, and the solids contain vitamin A, which is insoluble in water. After their separation, the segregated liquid and solids may (one or both) be deaerated, to minimize oxidation in subsequent treatment as hereinafter I described.

another, they are further treated separately and differently. For convenience and quickness, these separate treatments may be carried out concurrently. The temperatures hereinafter given are as at sea-level; and the corresponding equivalents are to be used at higher altitudes and in vacuo. Both steps or operations (on supernatant liquid and on solids) should be effected as quickly as possible, to avoid oxidation. I will first describe the separate treatment of the liquid.

.After'its separation and deaeration (if deaeration is employed), the segregated supernatant liquid is separately concentrated. Preferably this is done by heating in a vacuum pan or vacuum The temperatures indicated below will sterilize and thus stabilize the liquid. If

this evaporation and concentration is done by the open,kettle" process, the liquid can be rapidly and thoroughly boiled and concentrated at temperatures of 212 F., or higher,-i. e., at the boiling point of the liquid; or higher,under ordinary atmospheric pressures. However, concentration by a vacuum operation is preferred,

because it involves less exposure of the liquid to the air, and less likelihood of oxidation; andthe vacuum correspondingly reduces the boiling point of the liquid. For either open kettle or vacuum concentration, simmering temperatures (below boiling) would require much more time and heat for a given evaporation of water, and are ordinarily without any compensatory advantage. The concentration may be continued until the liquid assumes the consistency of a syrup, requiring usually some 30 to 40 minutes.

As against mere heat, vitamin B, especially, is now considered to be stable at temperatures up to 250 F. at 15 lbs. gauge, for as long as two hours. Vitamin C is considered stable under heat when boiled in vacuum, and remains largely thermo-stable under vigorous boiling. Neither these vitamins nor the mineral matter dissolved in the. liquid are seriously affected by the treatment indicated above. Nor does such treatment afiect the aroma, color, or food values, because these are not substantially present in the liquid.

If, the separation of solids from the juice in the previous centrifuging or filtering has been relatively incomplete, the small amount of solids remaining in the segregated liquid can be skimmed or filtered off during or after the concentration of the liquid, and may be returned to the solids before the treatment thereof as hereinafter described, or may be discarded.

Having thus explained the mode of treatment of theseparated liquid of the extracted juice, I

of the solids, for various reasons. Light but 'ef- 'fective pasteurization of the solids can be effected in a retort or kettle, or preferably in an anaerobic pasteurizer at temperatureswithin a. range of 140,F. to 185 F., without affecting aroma, flavor, color, etc., and in about half an hour or less. Even treatment for 5 min. has been found to give satisfactory results in some cases..

Or the solids may be stabilized byffiash boiling without serious injury, since such a momentary boiling temperature (lasting not over a minute or two) does little more than pasteurizing. However, any subjection of the solids to boiling temperatures such as 212 F.-l..)wever brief it may be-involves a risk of impairing color and flavor; so that pasteurizing is preferred to flash-boiling for stabilizing the solids.

Processing of the solids at higher temperatures than indicated tends (especially if prolonged) to result in destruction or impairment of the natural qualities in the insoluble solids, such as aroma, flavor, color, food and vitamin values. and to impart a cooked flavor. Undue exposure to oxygen in the treatment of the segregated solids is to be avoided: and on this account pas teur'izing treatment under vacuum is advanta-.

geous, as a means of extracting air adhering or absorbed in the fibers of the solids before the high enough to cause oxihand in an open'kettle, or mechanically as by means of a batter mixer.- The final concentration may be th of the original volume, or greater or less, depending upon the apparatus employed, the amount of insoluble solids in the original juice asextracted, and the ultimate us of the concentrate. i

Salt, sugar, spices, flavors, condiments, etc., may be added to the concentrate, if a seasoned or artificially flavored product is desired, as in the manufacture of cocktails, catsups, sauces, etc.

The final concentrate is preferably delivered or charged while hot into suitable shipping or storing containers,-such' as jugs, cans, or bottles of appropriate sizes,which are'closed and/or sealed in the usual way. They may be given a hot-water-bath, and then allowed to cool, or cooled artifically. Proper precautions to insure against contamination of the sterile concentrate are preferably taken in connection with the sealing operation, as well as in the previous prep aration of the containers.

Having thusexplained the more characteristic steps in one preferred mode of carrying out my process,- I will-now explain briefly certain variations and accessory operations.

Alternatively to complete separate treatment.

of both segregated components of the original juice, and in cases where the proportions and temperatures of the solids and of the segregated and concentrated liquid are suitable therefor, pasteurization of the insoluble solids may be effected by the very act of remixing them with the hot concentrated syrup of the liquid, with little or no previous separate heating of the solids. Or if the heat of the concentrated liquid should be insumcie'nt to thus bring the solids to pasteurizing or stabilizing temperature,-or the liquid should cool before remixing with the solids,--the intermixture of concentrated liquid and solids may be heated up in any convenient wayto effect the stabilization of the solids. These procedures are essentially alike in thatin both cases the remixing of concentrated liquid and solids really precedes the heating of the solids, and in both the solids are heated through the medium of the liquid: the difference is as to just when external heat is applied to the liquid.

All of the procedure above described may be modified as regards selection of apparatus employed, degree of vacuum, and application of heat, to meet the requirements of different qualities of segregated liquids and solids from the raw juices of various different fruits and vegetables. 4 I

If the concentrate is to be dispensed over the counter, a portion of the concentrate is injected into a beverage glass, for example M; of the content of the glass, and plain or carbonated water is then added to fill the glass, and stirred with a spoon before serving. The result of adding water original juice, without substantial loss of any qualities which give value to the original juice when used for human consumption.

If used in place of cold pack, the manufacturer of ice-cream, candies, or pies may or may not dilute it, but must add sugar.

Juices of other berries and fruits (such as strawberries and apricots or peaches) which have not at present acquired popularity for beverage purposes can be concentrated as above described, and used as a spread in the place of jams or preserves, and as a substitute for cold pack" any pomace of the berries is eliminated at the uicer.

Treating the supernatant liquid of vegetables or the like while separated from the insoluble solid matter thereof obviates injury of the insoluble solids by any excess of heat used to concentrate the liquid, whether such excess be (1) in the degree of heat or temperature employed, or (2) in the duration of heating required to effect the desired concentrationf In the processing of tomato juice as described, this advantage is illustrated by the fact that the best flavor of the product is assured when the solids are stabilized by mere pasteurization at about to F., although they may without great impairment be stabilized by flash-boiling, with a momentary temperature of 212 F. or thereabout, as already mentioned.

Throughout this specification and in various claims, I have used the terms stabilize and stabilizing temperature" in a generic sense, to express the preservative effect of heat against the usual spoiling of the component substances of vegetables, fruits, berries, and their juices, and as including (unless qualified by the context) either the lower range of temperatures commonly employed to effect the preservative and conservative partial sterilization known as pasteurization", or a higher range of temperatures, up to 212 F. or over. If only momentary, as in flash boiling, such higher temperatures may likewise have a merely pasteurizing effect, as hereinbefore stated; but when prolonged, they produce the total extinction of all organic life that .is properly termed sterilization",generally accompanied by objectionable change in natural food substances thus treated. While such sterilization impairs the insoluble solids of vegetables, fruits, and berries, it preserves and conserves their supernatant liquid unimpaired, as hereinbefore explained.

The centrifugal separation of solids from supernatant liquid as described above is highly emcient, leaving the liquid with a solid content so trifling (1% or less) as to have no sensible'efiect on the final product. On the other hand, it requires no great amount of solids present in the liquid during concentration thereof to spoil the flavor of the product because of the bad effects of heat on the solids: i. e., as little as some 5% of solids present in the liquid during concentration may give a very noticeable cooked flavor to the final product. Accordingly, I have in various claims referred to the supernatant liquid as substantially free of insoluble solids. as contrasted with the presence of such solids in an amount materially and objectionably affecting the quality of the final product.

Having thus described my invention, I claim:

1. A processor preparing a concentrated product consisting of insoluble solids and supernatant liquid of vegetables, fruit, or berries; which process comprises segregating, separate from one another and from the rest of the vegetable, fruit, or berries, its supernatant liquid substantially free of insoluble solids, and its insoluble meat solids which it is desired to have in the final product, evaporating off part of the water from the segregated solid-free supernatant liquid, at temperatures high enough to injure the said solids, and mixing together the concentrated liquid and the segregated solids.

2. A process of preparing a concentrated product consisting of insoluble solids and supernatant liquid of vegetables, fruit, or berries; which process comprises segregating, separate from one another and from the rest of the vegetable, fruit, or berries, its supernatant liquid substantially free of insoluble solids, and its insoluble meat solids which it is desired to have in the final product, evaporating oil superfluous water from the supernatant liquid and thereby concentrating and sterilizing it, and mixing together the concentrated liquid and the segregated insoluble solids; thus forming a juice concentrate having a reduced water content, but possessing substantially unimpaired the original qualities of the components.

- 3. A process of preparing a stable concentrated product consisting of insoluble solids and supernatant liquid of vegetables, fruit, or berries; which process comprises segregating, separate from one another, the supernatant liquid of the vegetable, fruit, or berries substantially free of insoluble solids, and the insoluble solids thereof which it is desired to have in the final product, evaporating ofi superfluous water from the segregated supernatant liquid at stabilizing temperature over a length of time that would injure the solids, thus concentrating this liquid, heating the solids to a stabilizing temperature and for a shorter length of time that do not injure them, and also mixing together the solids and supernatant liquid subsequently to the concentration of the liquid as aforesaid; all finally resulting in a stable concentrate possessing substantially'unimpaired the original qualities of the components.

4. A process of preparing a stable. concentrated product consisting of insoluble solids and supernatant Iiquid of-vegetabIes, fruit, or berries; which process comprises segregating, separate from one another, the supernatant liquid of the vegetable, fruit, or berries substantially free of insoluble solids, and the insoluble solids thereof which it is desired to have in the flnal product, evaporating oif superfluous .water from the segregated supernatant liquid at sterilizing temperature, thus concentrating this liquid, heating the solids to alower stabilizing temperature only,- that does not injure them, and also mixing to- .gether the solids and supernatant liquid subseor berries; which process comprises segregating solids and supernatant liquid of vegetables, fruits,

the pomace free product to be concentrated from the rest of the vegetable, fruit, or berries, separating from one another the supernatant liquid component of this product substantially free of insoluble solids, and the insoluble solids of said product, heating and concentrating the liquid component separately at'sterilizing temperature, heating the solids to a-stabilizing temperature without injuring them, and also mixing together the solids and'supernatant liquid subsequently to the concentration of the liquid as aforesaid; all flnally resulting in a stable concentrate of reduced water content, but possessing substantially unimpaired the original qualities of the pomacefree product treated.

6. A process. of preparing a stable juice-con; centrate from vegetables, fruits, or-berries; which process comprises the segregation, separate from one another, of the supernatant liquid component thereof substantially free of insoluble solids, and the insoluble juice-solids thereof, the concentration and stabilization of the supernatant liqum and the solids, the liquid separately concentrated and stabilized by boiling, and the. solids "stabilized by heat treatment at a temperature between substantially 185 F. and 212 F. for so short a time as to avoid impairing them; and

" rated solids with the concentrated liquid.

8. An improvement in concentrating the extracted pomace-free juices of vegetables, fruits, and berries, which comprises segregating the insoluble solids. of such juice, and the supernatant liquid portion thereof substantially free of insoluble solids, evaporating ofi superfluous water from the separated liquid, thereby concentrating a'nd sterilizing it without impairing the original characteristics of the juice, and mixing together the solids and the concentrated liquid.

9. A process of concentrating the extracted pomace-free juices of vegetables, fruits, and herries; which process comprises segregating the insoluble solids of such juice, and the supernatant liquid portion thereof substantially free of insoluble solids, boiling off superfluous waterfrom the separated liquid, pasteurizing the solids without injuring them, and also mixing together the solids and supernatant liquid subsequently to the concentration of the liquid as aforesaid; all without substantially impairing the original characteristics of the juice.

10. A process of concentrating the extracted pomace-free juices of vegetables, fruits, and berries; which process comprises segregating the insoluble solids of such juice, and the supernatant liquid portion thereof substantially free of insoluble'solids, de-aerating these segregated components of the original juice, boiling off superfluous water from the liquid, thus concentrating and stabilizing this liquid, heating the solids to stabilizing temperature without injuring them, and also mixing together thesolidsand supernatantliquid subsequently to the concentration of the liquid as aforesaid; all without impairing in the concen-' trated mixture the original characteristics of the jui 11. A process ofconcentrating the extracted pomace-free juices of vegetables, fruits, and berries; which process comprises segregating the insoluble solids of such juice, and the supernatant liquid portion thereof substantially free of insolpomace, the separation of the supernatant liquid component substantially completely from the insoluble solids in the juice, the concentration and stabilization of these components, the supernatant liquid concentrated by heat equal to or ex-' ceeding 212 F., the insoluble solids stabilized by heat at a temperature less than 212 F. without injuring them, and the thorough 'comminglingof' the solids and the concentrated liquid, all resulting in a single concentrate having substantially the same qualities as the original juice, excepting water.

13. A process of concentrating the extracted pomace-i'ree juices of vegetables, fruits, and herries; which process comprises segregating the insoluble solids of such juice, and the supernatant liquid portion thereof substantially free of insoluble solids, concentrating and sterilizing the supernatant liquid by heating up to 212 F. or higher,

' pasteurizing the solids at temperatures not, substantially, exceeding 185 F. without injuring them, and also mixing together the solids and ids, and the insoluble solids thereof which it is desired to have iii the finalproduct, evaporating oif superfluous water from the liquid, thereby concentrating and stabilizing it, and mixing together the concentrated liquid andinsoluble s01- ids, and heating the latter to a stabilizing temperature in intermixture-with the former, without injuring the solids; all without impairing the original characteristics of the components.

15. A process of preparing a concentrated product consisting of insoluble solids and supernatant liquid of vegetables, fruits, or berries; which process comprises segregating, separate from one another, the supernatant liquid of the vegetable, fruit, or berries substantially free of insoluble solids, and the insoluble solids thereof which it is desired to have in the final product, evaporating oif superfluous water from the liquid at sterilizing temperature, mixing together the concentrated liquid and insoluble solids, and heating the latter to a lower stabilizing temperature in intermixtu're with the former, without'injuring the -so1ids; all without impairing the original characteristics of the components.

16. A process of preparing a concentrated product consisting of insoluble solids and supernatant liquid of vegetables, fruit, or berries; which process comprises segregating, separate from one another, the supernatant liquid of the vegetable, fruit, or berries substantially free of insoluble solids, and the insoluble solids thereof which it is desired to have in the final product, evaporating off superfluous water from the liquid at a stabilizing temperature over a length of time that would injure the segregated solids, mixing together the concentrated liquid and the segregated insoluble solids, and heating the mixture to a stabilizing temperature, but only for a shorter length of time that does not injure the solids; all without impairing the original characteristics of the components.

17. A process of concentrating the extracted pomace-free juices of vegetables, i'ruits, and berries; which process comprises segregating the insoluble solids of such juice, and the supernatant liquid portion thereof substantially free of insoluble solids, boiling oi! superfluous water from the liquid, thereby concentrating and sterilizing it, and mixing the solids with the heated liquid. thereby also pasteurizing the solids by the heat of the liquid, all without impairing in the concentrated mixture the original characteristics of the juice.

18. A process of concentrating the extracted pomace-free Juices of vegetables, fruits, and berries; which process comprises segregating the insoluble solids of such juice, and the supernatant liquid portion thereof substantially free of. insoluble solids, separately sterilizing and concentrating the separated liquid and pasteurizing the solid components, by heat, the latter at alower temperature than the former, so as to leave the original characteristics of both components substantially unimpaired, and mixing together the separately treated liquid and solids.

19. A method of concentrating a fruit juice, in which the plastic constituents are in suspension in an aqueous liquid, which comprises mechanicallyseparating substantially all of said plastic constituents from said liquid; evaporating, at temperatures sufllciently high to be injurious to components of the plastic fraction, a portion of the free of insoluble solids, boiling the liquid to con-' centrate and sterilize it, maintaining said separated insoluble solids without applying heat, and recombining the separated solids with the concentrated liquid.

. 21. A method of concentrating a fruit juice, in which the plastic constituents are in suspension in an aqueous liquid, which comprises clarifying said juice by removing coarse solids therefrom; subjecting the clarified juice to a high centrifugal force, and thereby separating a plastic fraction comprising said plastic constituents from a liquid fraction substantially free of plastic constituents: concentrating said liquid fraction at temperatures sumcientl'y high to be injurious to components of the plastic fraction; maintaining said plastic fraction at not substantially higher 

